Rafael Amaya 120 Hours

Dark chocolate / Prosecco / Lime

Rafael Amaya produced this lot on La Virginia, one of his farms located in department of Huila in Colombia. Rafael is an expert in fermentation, uses this as a tool to yield imporoved results in the cup for his coffees. For this lot, the fermentation time lasted a total of 120 hours. First, the coffee was placed into hermetically sealed bags to ferment for 48 hours. Then, the coffee was left to ferment for 24 hours in an environment that was exposed to air. It was then placed back into hermetically sealed bags, and fermented for a further 48 hours. Once the fermentation stage was compete, the coffee was placed on raised beds to dry, and was kept at a consistent temperature lower than 35° Celcius.

Producer: Rafael Amaya
Farm: La Virginia
Variety: Caturra
Municipality: Timaná
Department: Huila
Country: Colombia
Fermentation: Fermented without water for a total of 120 hours
Drying: Dried on raised beds at a temperature below 35° Celcius

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